Name: Sous Vide Prime Rib
Prep time: 15 min
Cook time: 440 min
Total time: 455 min
Yield: 8
Cuisine: New American
Ingredients: 4 1/2-5 lb prime rib roast, see notes 1; kosher salt; fresh ground black pepper; 2 tbsp unsalted butter; 2 tbsp minced shallots; 2 cup(s) low sodium beef stock; 1 tsp cornstarch; horseradish, for serving; rosemary sprigs, for garnish

Ingredients

Servings:

4 1/2-5 lb

prime rib roast, see notes 1

kosher salt

fresh ground black pepper

2 tbsp

unsalted butter

2 tbsp

minced shallots

2 cup(s)

low sodium beef stock

1 tsp

cornstarch

horseradish, for serving

rosemary sprigs, for garnish

Directions 8 steps | 455 Minutes

Step 1

Heat a large sous vide water bath to 132°F. Season the prime rib liberally with kosher salt and freshly ground black pepper.

Step 2

Place the seasoned prime rib in a vacuum sealer bag. Use a vacuum sealer to remove the air and seal the bag.

Step 3

Submerge the vacuum-sealed prime rib into the sous vide water bath. Let the cook for 6-8 hours.

Step 4

When ready, preheat the oven to 500°F and remove the vacuum-sealed bag from the water and extract the prime rib. Reserve the cooking liquid in the bag. Use paper towels to pat the prime rib dry.

Step 5

Place the prime rib in a roasting pan and roast in the preheated oven until the exterior is seared and well browned, about 10 minutes.

Step 6

While the prime rib is roasting, prepare the au jus. In a saucepan, combine the butter and minced shallots. Cook until the shallots have softened.

Step 7

Whisk the cornstarch into the low sodium beef stock and add it to the saucepan along with the reserved cooking liquid. Bring to a boil and reduce to a simmer until the au jus reduces. Skim off any foam. If needed, season to taste.

Step 8

Let the sous vide prime rib rest for 5-10 minutes before slicing and serving along with the au jus. If serving on a large plate, garnish with sprigs of rosemary and serve alongside roast potatoes. Enjoy!